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Jellied Prunes
From Royal Victoria cook book, 1900
Serves 3
Serve with whipped cream. Recipe attributed to Mrs. Sissons.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
821Calories
23 gProtein
202 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories821 kcal
Protein23 g
Carbohydrates202 g
Fiber21 g
Sugars124 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium43 mg
Potassium2217 mg
Calcium141 mg
Iron3 mg
Magnesium128 mg
Phosphorus216 mg
Zinc1.4 mg
Copper1.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A118 mcg
Vitamin E1.3 mg
Vitamin K180 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.7 mg
Folate18 mcg
Choline38 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 37. The excerpt below is the record exactly as published.
JELLIED PRUNES.—Stew slowly 2 pounds of prunes till soft in sufficient water to cover them, pour through a colander, return liquid to kettle, add 1 coffee-cup sugar and 2 ounces of soaked gelatine
Cook this with the app: pantry check, scaling, and the assistant.